9 April 2009

Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week McKenzie of Kenzie’s Kitchen has chosen Chinese Chicken Saladwhich can be found in Barefoot Contessa Parties!

I was preparing this dish for one this time around so opted to add the chicken mixture to some salad greens to round it out. The "dressing" was amazing, but as always I cut back on the salt a little.

*********************Preheat the oven to 350 degrees F.Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Hey Scate, I live in a fruit and wine belt so it is easy for me to find a good apple cider vinegar at any fruit stand or gourmet shop. I think any would suffice though:DThanks for all your comments guys!!

What a beautiful salad! Asparagus is grown walking distance from my house, and everyone around here devours lots of it this time of year. I love your salad that highlights each ingredient instead of hiding them. And, of course, any dressing with seasme oil, ginger, peanut butter, and seasme seeds is already a winner in my book!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.